catering
HE soaring cost of ingredients could force many operators to hike menu prices further in a bid to maintain margins.
T
Hospitality industry analyst Horizons said the impact of rising food inflation, currently said to be 3.8%, has already prompted bar and restaurant owners in the UK to inflate their prices. And the analyst warned that if food inflation tops 7%, as predicted, it will have yet more impact on the UK’s eating-out market. The warning came as Horizons’ six-monthly Menurama survey revealed pub prices have seen the sharpest increase so far this year, with the cost of a three- course pub meal up 5.6% year-on-year to £15.74. The average cost of a starter in a pub is £4, according to the report, with a main course priced at £8 and a dessert coming in at £3.75. Restaurant prices rose 5% in the past 12 months, according to the poll, with a three-course meal now costing £21. A
The cost of a three-course pub meal rose 5.6% in the last 12 months to £15.74.
starter in a low to mid-spend restaurant now costs an average of £6.16, a main course £10.21 and a dessert £4.54, making a restaurant meal 30% more expensive than the average pub. Prices across the UK’s pubs,
restaurants and hotels as a whole have risen this year, according to the report, with the cost of an average dish across all outlets now £6.61,
up 4.8% on January. However, the average price of a dish in Scotland, at £6.18, has actually fallen since the beginning of the year, when it cost £6.41. Overall, across UK pubs,
restaurants and hotels, starters have risen 6.6% in the past six months, main courses are up by 4.2% and the cost of a desserts has risen by 2%. Horizons’ development
New chair at food and drink group
SCOTLAND Food and Drink has appointed a new chairman.
Ray Jones, who is currently chief executive of the Royal Highland and Agricultural Society of Scotland, joins the food and drink industry leadership organisation this month, replacing former chairman Allan Burns. In his new role, Ray will help drive the organisation’s ambition to increase the value of the industry to £12.5 billion by 2017 and become internationally recognised as a ‘land of food and drink’.
“One of my key aims is to work closely with the team to develop our collaboration strategy as I firmly believe a united industry will result in an increase in both commercial value and reputation,” he said. “Scotland Food and Drink has been doing excellent work to date and is well on track to meet the growth target of £12.5bn by 2017.
“With an outstanding array of natural products, this country has a tremendous opportunity to develop its food and drink offering.”
A cut above the rest
Glasgow
steakhouse brings butchery in-house
pages 34&35
Operators forced to charge more to maintain margins
Rising costs prompt further price hikes
executive Paul Backman said operators could be forced to put prices up again if costs continue to rise.
“The impact of rising food inflation, currently at 3.8%, has become evident since January 2010 as restaurant, pub and hotel operators attempt to maintain their margins by raising menu prices,” he said. “Predictions are that food inflation could reach 7% as global commodity prices continue to rise and this will continue to have a knock-on impact on the price of eating out in the UK.” The report also claimed the term ‘organic’ is being used less on menus as customers are “less willing to pay a premium” for organic produce, although the trend for quality assurance and responsible production is continuing.
Food for thought: Hardeep.
Hardeep gets new food role
BROADCASTER Hardeep Singh Kohli has been appointed an official ambassador for Scotland’s Year of Food and Drink by VisitScotland.
Self-confessed foodie
Hardeep will promote the tourism initiative, which aims to ensure people visiting Scotland are aware of and try Scottish food and drink. “Food has played a central role in much of the work I’ve been doing of late – and, in a way, I’ve always been a kind of unofficial ambassador of Scottish food and drink so it’s great to make it official at last,” he said.
Jones aims to help the industry grow. November 11, 2010 - SLTN - 33
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